Crispy Pata Tim


  1. In a sauce pot, combine wine, vinegar, soy sauce, sugar, star anise and water. Bring to boil, stirring continuously until sugar is dissolved. Lower heat then cover. Simmer for about 5 minutes.
  2. Add cornstarch mixture, stirring continuously until sauce thickens. Add bok choy and cook until vegetable turns bright in color. Set aside.
  3. Place crispy pata on a platter. Arrange bok choy and spoon sauce over or serve sauce on the side.

Makes 6 servings.



  • Option to use Purefoods Heat and Eat Lechon Kawali.
  • Use pechay Tagalog or cabbage as veggie options as well as add shiitake mushrooms for added flavour and extended servings.
  • Chinese cooking wine is readily available in condiment aisles and is not expensive.